US11089796B2 - Nitrogen infused high yield soluble coffee and methods thereof - Google Patents
Nitrogen infused high yield soluble coffee and methods thereof Download PDFInfo
- Publication number
- US11089796B2 US11089796B2 US16/308,555 US201716308555A US11089796B2 US 11089796 B2 US11089796 B2 US 11089796B2 US 201716308555 A US201716308555 A US 201716308555A US 11089796 B2 US11089796 B2 US 11089796B2
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- Prior art keywords
- coffee
- beverage
- nitrogen
- infused
- extract
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/42—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using inorganic additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
- B67D1/00—Apparatus or devices for dispensing beverages on draught
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
Definitions
- the present invention relates to a coffee beverage comprising a high yield coffee (above 25% yield based on R&G coffee solids obtained by hydrolysis above 100° C.) infused with nitrogen which produces a refreshing cold foamy and creamy beverage.
- Nitro coffee is a typically a cold-brew coffee with dissolved nitrogen.
- Cold brew coffee is considered a low yield coffee with yields in the range of 10-15% and with coffee solids in the range of 0.5-1.5%.
- This cold beverage is very low in calories, contains no added sugar or alcohol and is entirely a natural product.
- a key aspect of such chilled beverage is the foam. Nitrogen bubbles show a spectacular cascading effect in cold coffee by first appearing through nucleation, the dissolved gas and sinking to bottom of the receiver (a mug or glass) followed by ascending to the surface while eventually forming an indulgent creamy foam layer. Coffee aromas in concentrates or ready-to-drink (RTD) is known to be not very stable, hence delivering cold brew high quality aroma is challenging.
- RTD ready-to-drink
- nitro coffee is also used in trace amounts in packaged beverages to replace oxygen while packaging.
- WO2014176102 describes such an aseptic hot-brewed package coffee or expresso beverage containing trace amounts of nitrogen to replace oxygen in the package for increasing shelf-life of the beverage.
- EP0745329 described a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on coffee extract, and wherein the coffee beverage has been packaged in the closed container in the presence of CO 2 and nitrogen.
- the advantage of the present invention over beverages cited above is foam stability, and taste profile, as high yield coffees have a higher amount of high molecular mass carbohydrates and a different chemical composition which allows better foam stability and a different taste profile (lower acidity and higher mouthfeel).
- the present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents an extraction yield above 25% based on the hydrolysis above 100° C. of roast and ground (R&G) coffee solids.
- HYC high yield coffee
- the present invention relates to a system for dispensing the beverage of claims 1 to 5 , wherein the system comprises: a beverage tank capable of being pressurized; a coupler to tap the beverage tank; a controlled supply of nitrogen or a mixed nitrogen gas under controlled pressure; supply lines to the nitrogen gas and coffee extract and a contact unit; and draft column with dispenser units.
- the present invention relates to a process of preparing a beverage of claim 1 , wherein the process comprises the steps of: extracting coffee solids from roasted and ground coffee beans using water at a temperature of between 100° C. and 200° C. to obtain a coffee extract wherein the extraction yield is above 25% based on the raw material comprising roast and ground (R&G) coffee solids; optionally diluting the coffee extract to 1.3% of coffee solids in total weight of the beverage; and infusing nitrogen gas into the coffee extract.
- R&G roast and ground
- FIG. 1 presents a measurement of foam volume vs time using nitrogen infused coffee extract of high yield coffee (HYC) and low yield coffee (LYC).
- HYC high yield coffee
- LYC low yield coffee
- Foam made of HYC has a higher initial volume (24 mL) and demonstrates a high stability over a long period of time (same volume after 200 s).
- foam made of LYC has a significantly lower initial volume and demonstrates a poor stability (loss of approximately 30% of the initial foam volume after 500 s).
- FIG. 2 presents a measurement of foam rheology using nitrogen infused coffee extract of HYC and LYC.
- FIG. 3 presents a sensory profiling of the sample of the invention vs reference. Nescafe Gold soluble coffee powder (HYC) was used.
- beverage means any noncarbonated aqueous liquid material that is a homogeneous liquid substantially free of solids having a flavor due to dissolved components.
- anhydrocarbohydrate refers to carbohydrate distribution of essentially mannose, arabinose and galactose in HYC.
- the total content in HYC ranges from 35 to 45% w/w.
- the carbohydrate distribution of the coffee of the present invention may comprise for instance about 41.9 w/w % which comprises essentially 19.9% mannose; 18.1% galactose and 3.3% arabinose.
- the carbohydrate distribution of the coffee of the present invention may comprise for instance about 43.6 w/w % which comprises essentially 21.2% mannose; 17.5% galactose and 4.4% arabinose.
- dispensing of the chilled beverage means opening a faucet of the system to allow the chilled “nitrogen infused” beverage to flow from the system into a receiver such as a glass, mug or other drinking container.
- a faucet of the system to allow the chilled “nitrogen infused” beverage to flow from the system into a receiver such as a glass, mug or other drinking container.
- nitrogen infused will be used to describe a nitrogen rich coffee beverage having either N 2 or N 2 O or N 2 /CO 2 or N 2 /N 2 O/CO 2 infused beverage. If an embodiment is directed specifically to a N 2 /CO 2 mixture or specifically to only N 2 infusion, the actual gas composition is explicitly disclosed.
- Dispensing of the nitrogen infused chilled beverage is an element of the present invention wherein reduction of pressure on the gas infused beverage allows the nucleation of the dissolved gas producing micro bubbles resulting in unique properties which distinguish the dispensed beverage by enhancement of the beverage's flavor and/or appearance. For instance appearance of foam and stability of foam over time and taste and aroma of coffee delivered through this beverage.
- the present invention relates to a coffee beverage comprising a HYC infused with nitrogen, wherein the coffee is present in amounts ranging from 0.5 to 4 wt % and wherein HYC represents an extraction yield above 25% based on the raw material comprising roast and ground (R&G) coffee solids is obtained by a hydrolysis above 100° C.
- the coffee solids is obtained by a hydrolysis above 110° C. or 120° C.
- the nitrogen is a pure nitrogen gas having at least 99.5% N 2 .
- the pressure applied on beverage tank ranges from 2-4 bars.
- the present invention relates to a process of preparing a beverage wherein the process comprises the steps of: extracting coffee solids from roasted and ground coffee beans using water at a temperature of between 100° C. and 200° C. to obtain a coffee extract wherein the extraction yield is above 25% based on the raw material comprising roast and ground (R&G) coffee solids; drying the coffee extract to a powder and later reconstituting the powder into a liquid composition having a minimum of 1.3% of coffee solids in total weight of the beverage, prior to infusing nitrogen gas into the reconstituted liquid composition.
- R&G roast and ground
- said coffee extract is diluted to 1.3% of coffee solids in total weight of the beverage; and infusing nitrogen gas into the coffee extract.
- the coffee extract is pressurized with nitrogen at about 2-4 bar for 48 hrs at about 4-8° C. prior to dispensing the final beverage.
- the coffee solids obtained from hydrolysis is obtained as a granulated frozen extract.
- a granulated frozen coffee extract may be provided by any suitable means; preferably it is provided by injecting gas into a liquid coffee extract, freezing the gas injected liquid coffee extract, and granulating the frozen gas injected coffee extract.
- injecting gas into a liquid coffee extract freezing the gas injected liquid coffee extract
- granulating the frozen gas injected coffee extract During production of freeze dried soluble coffee powders it is normal practice to produce a liquid coffee extract, inject gas into the liquid extract, freezing the gas injected extract and granulating the frozen extract, and conventional methods employed in the production of freeze dried soluble coffee may be used.
- the granulated frozen coffee extract preferably has a water content of between about 25 and about 75% by weight, more preferably between about 35 and about 65%, even more preferably between about 40 and about 55%.
- the particle size of the granulated frozen coffee extract is preferably between about 300 and about 3600 microns, more preferably between about 600 and about 2500 microns, even more preferably between about 1000 and about 2200 microns.
- the HYC may comprise a mix of powders such as a mix of porous spray dried coffee powder mixed with the heated granulated frozen coffee extract to produce particles of the frozen coffee extract covered by particles of the porous spray dried coffee powder.
- the weight ratio of porous spray dried powder and granulated frozen coffee extract is preferably between about 66:33 and about 20:80 during the mixing.
- the mixing may be performed by any suitable methods, e.g. by using a paddle mixer for a preferred period of time.
- the particles of the frozen coffee extract covered by particles of the porous spray dried coffee powder are freeze dried to produce the soluble coffee powder of the invention.
- Methods for freeze drying soluble coffee are well known in the art and any suitable method may be used.
- the soluble coffee powder produces a foam volume of at least about 1 mL, more preferably at least about 2 mL, when 5 g of soluble coffee powder is dissolved in 200 mL water at 90° C.
- foam volume is enhanced by infusing nitrogen in to such a composition.
- a coffee solution of 30 liters, dosing at 1.3% coffee solids, in cold water was prepared using NESCAFE® Gold Freeze-dried coffee (hot brew, high yield HYC). This solution was placed in a keg under pressure at 3-4 bar using Nitrogen gas. The Keg was placed in a cold room at 4-8C for 48 hours. The pressure was checked regularly to ensure minimum of 3 bars. After 48 hours, the keg was connected to a standard beer tap and to the nitrogen bottle to release the liquid through the beer tap. The beverage was served in a glass mug. A nice foamy and creamy beverage with cascading of foam was recorded.
- a coffee solution of 1.5 liters, dosing at 1.3% coffee solids, in cold water was prepared using NESCAFE Gold Freeze-dried coffee (hot brew, high yield). The solution was placed in the fridge at 4-8° C. Once cooled to 4-8° C. 400 ml of the coffee solution was poured in to a whipping cream device container (Kisag) and infused with 1 cartridge of N 2 O. The container was shaken three times upside down and solution was served by releasing the gas along with the coffee solution. As a reference the same cold soluble coffee preparation without any infusion of gas was used.
- Cup profile gives a smoother, more body/mouthfeel and less bitter cup profile than the reference.
- Profile was done by a panel of five tasters.
- Profiling was done with 2 types of NESCAFE® Gold soluble coffee.
- Beverage is dispensed through faucet in the form of an homogeneous foam made of fine bubbles dispersed homogeneously all over the beverage.
- the bubbles are instantaneously creaming due to density difference between air and continuous liquid phase.
- Coffee crema evolves over time due to bubble coalescence, Ostwald ripening and liquid drainage.
- a layer can be considered as a discontinuity in colour in the beverage.
- the coffee cream destabilisation rate can be obtained. This value indicates the firmness of the coffee cream. The smaller the value, the more stable the coffee creama.
- the destabilization rate is expressed in percentage: (Initial foam height ⁇ foam height after 1800 s) ⁇ 100/Initial foam height. Foam heights have been measured form the side view with the CoffeeCam (Newtone Technologies, France) spectrophotometer.
- the destabilization rate was approximately three times lower for the beverage of the present invention (liquid coffee beverage with anhydrocarbohydrate content of around 40% w/w infused with nitrogen gas) than the reference (liquid coffee beverage with anhydrocarbohydrate content of around 10% w/w infused with nitrogen gas).
- Foam is also characterized regarding its texture with a standard Rheometer (Discovery HR2, TA Instruments, US) with a cup and vane geometry. A flow curve from 0.1 up to 100 s ⁇ 1 is performed.
- High shear viscosity and yield stress are used to defined foam rheology.
- the coffee powder to produce the beverage is also characterized through its anhydrocarbohydrate content.
- the latter is determined through high pressure chromatography using anion exchange stationary phase with amperometric detection and after compete hydrolysis for the sample.
- Carbohydrate molecular weight distribution was performed using size exclusion chromatography. Then in line hydrolysis with sulfuric acid adding 3,5 dihydroxytoluen with colorimetric detection. Response is therefore proportional to total carbohydrates monomers as 3,5 dihydroxytoluen is selective with carbs.
- FIG. 1 shows foamability and foam stability measurement for the beverage of the present invention.
- FIG. 2 shows foam rheology for the beverage of the present invention.
Abstract
Description
Claims (6)
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP16173946 | 2016-06-10 | ||
EP16173946 | 2016-06-10 | ||
EP16173946.1 | 2016-06-10 | ||
PCT/EP2017/064021 WO2017211984A1 (en) | 2016-06-10 | 2017-06-08 | A nitrogen infused high yield soluble coffee and methods thereof |
Publications (2)
Publication Number | Publication Date |
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US20190150467A1 US20190150467A1 (en) | 2019-05-23 |
US11089796B2 true US11089796B2 (en) | 2021-08-17 |
Family
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Application Number | Title | Priority Date | Filing Date |
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US16/308,555 Active 2037-12-24 US11089796B2 (en) | 2016-06-10 | 2017-06-08 | Nitrogen infused high yield soluble coffee and methods thereof |
Country Status (5)
Country | Link |
---|---|
US (1) | US11089796B2 (en) |
EP (1) | EP3468378A1 (en) |
JP (1) | JP6873162B2 (en) |
CN (1) | CN109152378A (en) |
WO (1) | WO2017211984A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP7175633B2 (en) * | 2018-05-21 | 2022-11-21 | アサヒ飲料株式会社 | Packaged sparkling coffee beverage, method for producing packaged sparkling coffee beverage, and method for improving flavor of packaged sparkling coffee beverage |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4324808A (en) | 1965-04-02 | 1982-04-13 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing freeze dried soluble coffee |
EP0745329A1 (en) | 1995-05-29 | 1996-12-04 | Sara Lee/DE N.V. | Carbonated coffee beverage |
EP0826308A1 (en) | 1996-08-26 | 1998-03-04 | Societe Des Produits Nestle S.A. | Coffee extraction process and product |
EP0916267A2 (en) | 1997-11-03 | 1999-05-19 | Societe Des Produits Nestle S.A. | Extraction product and process |
EP1133923A1 (en) | 2000-03-15 | 2001-09-19 | Societe Des Produits Nestle S.A. | Foamed, dried beverage powder |
EP1135992A1 (en) | 2000-03-24 | 2001-09-26 | Société des Produits Nestlé S.A. | Self-foaming soluble beverage powder |
EP1198992A1 (en) | 2000-10-20 | 2002-04-24 | Société des Produits Nestlé S.A. | Soluble powder for espresso type beverage |
US20040105923A1 (en) | 2002-11-29 | 2004-06-03 | Unilever Bestfoods North America, Division Of Conopco, Inc. | Beverage |
WO2012069359A1 (en) | 2010-11-23 | 2012-05-31 | Nestec S.A. | Products with improved foaming properties |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1692269C3 (en) * | 1965-04-02 | 1979-09-06 | Societe Des Produits Nestle S.A., Vevey (Schweiz) | Process for the production of powdered coffee extracts |
JP4866877B2 (en) * | 2008-04-28 | 2012-02-01 | 花王株式会社 | Production method of coffee beverage |
US20140322397A1 (en) | 2013-04-27 | 2014-10-30 | David F. Mamo | Aseptic hot-brewed packaged coffee or espresso beverage |
-
2017
- 2017-06-08 JP JP2018562663A patent/JP6873162B2/en active Active
- 2017-06-08 CN CN201780031408.7A patent/CN109152378A/en active Pending
- 2017-06-08 US US16/308,555 patent/US11089796B2/en active Active
- 2017-06-08 WO PCT/EP2017/064021 patent/WO2017211984A1/en unknown
- 2017-06-08 EP EP17727921.3A patent/EP3468378A1/en not_active Withdrawn
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4324808A (en) | 1965-04-02 | 1982-04-13 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing freeze dried soluble coffee |
EP0745329A1 (en) | 1995-05-29 | 1996-12-04 | Sara Lee/DE N.V. | Carbonated coffee beverage |
EP0826308A1 (en) | 1996-08-26 | 1998-03-04 | Societe Des Produits Nestle S.A. | Coffee extraction process and product |
EP0916267A2 (en) | 1997-11-03 | 1999-05-19 | Societe Des Produits Nestle S.A. | Extraction product and process |
EP1133923A1 (en) | 2000-03-15 | 2001-09-19 | Societe Des Produits Nestle S.A. | Foamed, dried beverage powder |
EP1135992A1 (en) | 2000-03-24 | 2001-09-26 | Société des Produits Nestlé S.A. | Self-foaming soluble beverage powder |
EP1198992A1 (en) | 2000-10-20 | 2002-04-24 | Société des Produits Nestlé S.A. | Soluble powder for espresso type beverage |
US20040105923A1 (en) | 2002-11-29 | 2004-06-03 | Unilever Bestfoods North America, Division Of Conopco, Inc. | Beverage |
WO2012069359A1 (en) | 2010-11-23 | 2012-05-31 | Nestec S.A. | Products with improved foaming properties |
Also Published As
Publication number | Publication date |
---|---|
US20190150467A1 (en) | 2019-05-23 |
JP6873162B2 (en) | 2021-05-19 |
JP2019517259A (en) | 2019-06-24 |
EP3468378A1 (en) | 2019-04-17 |
WO2017211984A1 (en) | 2017-12-14 |
CN109152378A (en) | 2019-01-04 |
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